Creamy Shrimp Pasta Bake

This creamy shrimp scampi pasta bake transforms the classic Italian-American dish into a comforting casserole perfect for family dinners. The combination of tender shrimp, al dente pasta, and a rich garlic-lemon sauce gets elevated with a golden cheese topping that will have everyone asking for seconds.

I first created this dish when hosting my in-laws for the first time, and it's become our go-to celebration meal. The combination of familiar comfort food with elegant ingredients always impresses without requiring hours in the kitchen.

Ingredients

• Linguine or spaghetti the long pasta strands catch the sauce beautifully and provide the perfect base
• Large shrimp look for fresh or properly thawed shrimp that smell like the ocean not fishy
• Butter use unsalted to control the saltiness of the final dish
• Garlic fresh cloves provide significantly better flavor than pre-minced jarred versions
• Red pepper flakes they add a subtle warmth without overpowering heat
• White wine dry varieties like Pinot Grigio or Sauvignon Blanc work best for deglazing
• Lemon both juice and zest provide brightness to balance the rich cream
• Heavy cream creates the luscious sauce texture that coats every strand of pasta
• Parmesan cheese use freshly grated for best melting and flavor
• Mozzarella cheese provides that stretchy textural component and beautiful browning
• Fresh parsley adds color and a fresh herbal note to finish the dish

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F and allow it to fully preheat while preparing the other components. This ensures even cooking and proper browning of the cheese topping.

Cook Pasta:

Prepare the pasta according to package directions but reduce cooking time by 1 minute since it will continue cooking in the oven. Always salt your pasta water generously until it tastes like seawater for proper flavor development.

Sauté Aromatics:

Melt butter slowly over medium heat to prevent burning. Add minced garlic and red pepper flakes, stirring constantly for about 60 seconds until fragrant but not browned. The butter should bubble slightly but not brown.

Cook Shrimp:

Add shrimp to the fragrant butter in a single layer if possible. Cook just until they turn pink and start to curl into a C shape about 2 minutes per side. Avoid overcooking as they will continue cooking in the oven.

Prepare Sauce:

Pour wine into the hot pan and use a wooden spoon to scrape up the flavorful browned bits from the bottom. Let the liquid reduce slightly which concentrates the flavor and cooks off the alcohol.

Combine Flavors:

Add lemon juice zest and cream stirring gently. Allow the sauce to simmer for 3 minutes until it thickens slightly but remains pourable. The cream should coat the back of a spoon.

Toss Pasta:

Return the cooked pasta to the skillet folding it gently into the sauce until every strand is coated. Take your time with this step to ensure even distribution of the flavorful sauce.

Assemble Dish:

Transfer the sauced pasta to a 9x13 baking dish spreading it in an even layer. Distribute the cooked shrimp throughout pushing some slightly into the pasta while leaving others visible on top for presentation.

Add Cheese:

Evenly sprinkle both cheeses over the surface starting with Parmesan and finishing with mozzarella. The combination provides both flavor and that desirable melty texture.

Bake:

Place in the preheated oven on the middle rack and bake until the cheese becomes golden and bubbly around the edges approximately 15-20 minutes. Watch carefully in the final minutes to prevent burning.

Garnish and Serve:

Sprinkle freshly chopped parsley over the hot dish just before serving. The heat will release the herb's aromatic oils making the dish even more fragrant.

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My favorite part of this recipe is watching everyone's faces when the bubbling dish comes out of the oven. There's something magical about that moment when the aroma fills the kitchen and you can see the golden cheese topping with bits of pink shrimp peeking through. It never fails to bring my family running to the table.

Perfect Shrimp Selection

Choosing the right shrimp dramatically impacts this dish. Look for shrimp labeled 16/20 which indicates 16 to 20 shrimp per pound giving you substantial pieces throughout the casserole. Always buy shrimp that are either fresh with heads on or frozen and properly thawed. The shells should be translucent without black spots and the flesh should be firm. Avoid any shrimp with an ammonia smell which indicates they are past their prime.

Wine Pairing Suggestions

This rich creamy dish pairs beautifully with the same wine you use in the sauce. A crisp Pinot Grigio or unoaked Chardonnay complements the garlic and lemon notes while cutting through the richness of the cream. For red wine lovers a light Pinot Noir works surprisingly well especially if you increase the red pepper flakes slightly. The acidity in both wines helps balance the richness of the dish making each bite feel fresh.

Make Ahead Instructions

This pasta bake is perfect for entertaining because you can prepare it entirely in advance. Follow the recipe through the assembly stage then cover tightly with foil and refrigerate for up to 24 hours. When ready to serve remove from the refrigerator 30 minutes before baking to take the chill off then bake as directed adding 5-10 minutes to the cooking time. The result is just as delicious with the added benefit of having your kitchen clean when guests arrive.

Leftover Transformation

Transform leftover shrimp scampi pasta bake into a completely new meal. Cut cold leftovers into squares and pan fry them until crispy on both sides creating a delicious pasta fritter. Alternatively mix chopped leftovers with beaten eggs and additional cheese pour into a greased pie plate and bake at 350°F for 25 minutes for an incredible pasta frittata. The flavors actually intensify overnight making these transformations sometimes even better than the original dish.

Common Queries

→ Can I use frozen shrimp for this pasta bake?

Yes, frozen shrimp works perfectly fine! Just make sure to completely thaw them first, then pat dry with paper towels before cooking. This ensures they sauté properly and don't release excess water into your sauce.

→ What can I substitute for white wine?

Chicken broth makes an excellent substitute for white wine. You can also use vegetable broth or even clam juice for a more seafood-forward flavor. For extra brightness, add an additional teaspoon of lemon juice.

→ Can I make this dish ahead of time?

Yes! You can prepare everything up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake for about 25-30 minutes (slightly longer than the original recipe since it will be cold from the refrigerator).

→ What pasta shapes work best for this bake?

While linguine and spaghetti are recommended, other pasta shapes like fettuccine, penne, or rigatoni work beautifully too. Pasta with ridges or hollows actually holds the creamy sauce particularly well.

→ How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp turn from translucent gray to opaque pink and form a 'C' shape. Be careful not to overcook them during the initial sauté since they'll cook more in the oven. Slightly undercooking them during sautéing helps ensure they remain tender in the final bake.

→ What sides pair well with this pasta bake?

A simple green salad with vinaigrette, steamed asparagus, or garlic bread make perfect accompaniments. For a complete meal, add a glass of the same white wine you used in the sauce!